PORTABELLA

ENOKI

AGARICUS

OYSTERCRIMINI

SHIITAKE

GROWING PROJECT ACTIVITY PACKET

PORTABELLA

MUSHROOM QUEST

This publication is a member’s guide for the

4-H Mushroom Growing School Enrichment

Project. 4-H Projects offer a number of re-

source materials and educational methods to

supplement school, church, and home in help-

ing young people develop. As you complete

this program, consider getting involved in

other Pennsylvania 4-H programs. A number

of other 4-H projects covering a broad range

of topics are also available through your local

Penn State Extension office. If you would like

to pursue other projects, please contact your

local PSU Extension Office.

Produced in partnership with the American

Mushroom Institute and Penn State Extension

Chester County 4-H, and Mushroom Farmers

of Pennsylvania.

Original Curriculm & Characters by: Mushroom Council. Revised, edited,

additions by Kathryn Poppiti, Chester County Mushroom Extension Educator

Graphic Design & Printing by:MACCESS Design

4-H Mushroom Project Curriculum Committee: Harold Brosius, Joseph Poppiti, Dave Beyer

Penn State Extension Chester County601 Westtown Rd. • Suite 370Government Services Center

West Chester, PA 19380610/696-3500 • ChesterExt@psu.edu

OVERVIEW ..................................................................... 3

HOW MUSHROOMS GROW ...................................4–5

HISTORY OF MUSHROOMS ........................................6

MUSHROOMS & RECYCLING .....................................7

CULTIVATED MUSHROOMS ........................................8

IDENTIFYING PLANT PARTS ......................................9

MUSHROOM WORD FIND ......................................... 10

SPORE PRINT ART ..................................................... 11

MUSHROOM MATH .................................................... 12

MUSHROOM GROWING KIT ..................................... 13

MUSHROOM GEOGRAPHY ................................. 14–15

MUSHROOM NUTRITION ......................................... 16

COOKING WITH MUSHROOMS .............................. 17

MUSHROOM CHARACTER ....................................... 18

GLOSSARY .................................................................... 19

4-H INFO ....................................................................... 19

TABLE OFCONTENTS

3

The Mushroom Quest Crew welcomes you to the 4-H Mushroom Growing Project. As you move through this packet you will complete activities in science, reading, math, social studies, and nutrition all while learning about mushrooms! By completing the Mushroom Quest, you will learn how mushrooms are grown commercially for us (as consumers) and you will be growing your own mushrooms with your Mushroom Growing Kit! First, you must understand the difference between a fungus, such as a mushroom, and a plant. Then you will learn about the process of growing mushrooms. How did mushroom farming start in the United States? You will be able to an-swer that question after reading “History of Mushrooms.”

Mushroom farming is just one of many important agri-cultural operations in our state and our country. We also

TO GET STARTED WITH THE MUSHROOM QUEST, START WITH THIS ACTIVITY AND JOIN US FOR MORE FUN AS YOU WORK YOUR WAY THROUGH THIS BOOK.

want to understand the processes involved and how they support our economy and our environment. By studying and discussing the chart on page 7, you will understand how the entire process of growing mushrooms from start to finish continually recycles the products it uses and creates.

After learning how to indentify some common edible mushrooms, you can then continue to work through the Mushroom Quest packet and complete the other activi-ties and worksheets. You will also have the opportunity to eat some mushrooms using a recipe from the Nutri-tion section. Cook your own meal using mushrooms!

We hope you enjoy this project and activities and share your new knowledge about mushrooms with your friends and family.

AGARICUSENOKI

SHIITAKE

PORTABELLA

CRIMINIOYSTER

MUSHROOM QUEST CREW

Gather some fungi or food items produced from fungi such as blue cheese, yeast, and bread and discuss with your teacher how a fungus forms and develops.

FUN WITH FUNGITABLE OF

4

Mushrooms are in a plant group called fungi. Fungi is the plural form of the word fungus. Other fungi that we eat are mold on blue cheeses and yeast used to make bread. Fungi are different from “green” plants. Fungi have no chlorophyll (the pigment that makes leaves green). Chlorophyll is needed for photosynthesis. Photosynthesis uses energy in light to transform carbon dioxide (CO2) in the air into carbohydrates, sugars and starches that nourish green plants. Mushrooms however, obtain their nourishment from decaying plant matter.

The mushroom caps and stems that we eat are the fruit of the mushroom, just as a tomato is the fruit of the tomato plant. Unlike green plants that are grown from seeds, mushrooms reproduce from spores or mycelium roots. A spore is so tiny that you have to view it through a microscope. Millions of spores together look like dust. Spores grow in the gills on the underside of the mush-room cap. You can only see the gills when a mushroom is mature. Otherwise, the gills are covered with a delicate membrane called a veil.

The first part of the mushroom growing process is called spawn production, which is collected from a mushroom’s “seed.” The spores are collected in the sterile environ-ment of a laboratory (similar to a hospital operating room). The spore is grown on a starch medium such as a potato. The mycelium (roots) are harvested and used to inoculate sterilized growing media, such as grain, to produce a product called spawn. Spawn is similar to seeds that are planted to grow green vegetable plants.

The majority of mushrooms that we consume are grown in buildings called mushroom houses and are often made

of cement blocks. These rooms provide a controlled envi-ronment, meaning farmers can maintain the same temper-ature and moisture during the growing process. The next process in mushroom growing is compost or substrate production. Substrate, the needed growing material for mushrooms, is composed of decaying matter.

Substrate is a formula of materials such as straw, hay, horse manure, chicken manure, corn cobs, and water. These materials come from other agricultural farms and most would go into landfills if there were no mushroom farms to use the materials (Read more about how mush-room farming recycles on page 7). The substrate heats up naturally when water is added. It is allowed to decay for one to two weeks. Then it is filled into a room where it is pasteurized to kill harmful bacteria, weeds, or insects, or unhealthy human bacteria. When the substrate cools, the spawn is worked into the substrate in trays or beds. It is in these trays and beds that the mushrooms will grow. The trays and/or beds are located inside a mushroom house.

Like green plants that grow from seeds, mushrooms have a system that functions similar to roots. This root system, called mycelium, allows mushrooms to get nutrients from the substrate. Mycelium is many thread-like structures called hyphae that grow together under the surface. Peat moss is spread over the substrate in trays or beds. Peat moss is plant material and mosses that have decayed for millions of years. The rooms that contain the mushroom trays are temperature and humidity controlled helping the mycelium to fully develop. Next, white pin-like structures push up through the peat moss. The small pins continue to grow into mushroom caps. The cap is the fruiting body

HOW MUSHROOMS GROW

5

Use the word bank below and decide the best word to complete the sentence below.

Mushrooms like to live in ____________ , ____________ places.

New mushrooms grow from ____________ , which are found in the ____________ of the mushroom.

The gills are under the ____________ .

Spores come out of the gills and ____________ with spores from other mushrooms.

When the spores begin to grow, they first develop ____________ .

Many hyphae form the ____________ or the root structure for the mushroom.

The mycelium produces a ____________ that can be seen above the surface.

Spores are equivalent to the ____________ of plants.

Mushrooms get their nutrients from ____________ which is made up of hay, horse manure, chicken manure, straw, cottonseed hulls.

After mushrooms are harvested, the substrate is pasteurized and is now called ____________ , which can be used again for gardens and farms.

WORD BANK Hyphae | Substrate | Dark | Compost | Cap | Mycelium | Mix | Spores | Seeds | Gills | Pin | Damp

of the mushroom. The cap is protected by a thin cover-ing called a veil. As the mushroom grows bigger and matures, the veil splits and falls down around the stalk or stem.

It takes 9 to 12 weeks from the time the farmer begins preparing compost and ordering spawn to the time the mushroom crop is sent to the market. The time that the mushrooms can be harvested are called flushes or

breaks. The mushrooms can be harvested repeatedly from three to five days. Then, it is followed by a few days where no mushrooms can be picked because new pins are growing bigger. Then new mushrooms can be har-vested again. Mushrooms are one of a few agricultural crops that are still picked by hand and not by a machine.

Electron Microscope Images: The little circles (floating or attached) are mushroom spores (in the picture to the right, the bigger blobs that look like acorns are also spore formations). The strands that look like spaghetti are the mycelium of the fungus (where the spores came from or are still attached). Photos by: Kimberly Paley

Do you know the science behind

mushrooms?

MUSHROOM GROWTH WORKSHEET

6

Mushrooms farming first started in America in 1896 in Kennett Square, Pennsylvania. Today, Kennett Square, and the surrounding area in Chester County, grows 65% of mushrooms produced in the United States. Kennett Square is known as the “mushroom capital of the world.”

The first mushroom farm in the United States was started by two florists named Mr. Hicks and Mr. Swayne using empty space under the shelves where they grew their flowers. Of course, flowers need sunlight to grow! It was very dark and damp under the shelves. They knew they couldn’t grow flowers in the dark, but they could grow mushrooms. Mushrooms don’t need sunlight to grow. They could survive by consuming nutrients from decay-ing matter, so Mr. Hicks and Mr. Swayne started growing

MUSHROOM HISTORY WORKSHEET Match the correct word in the work bank with the sentences below.

The first mushroom farm was started by ____________ and ____________ .

They were ____________ who raised flowers to sell.

They wanted to make use of ____________ they had under shelves.

Mushrooms don’t need ____________ to grow.

Under the shelves, it was very ____________ and ____________ .

Mushrooms survive by eating ____________ matter.

In the late 1800s, mushrooms were planted in the ____________ season.

Mushrooms were harvested in the ____________ season.

Thanks to improvements in ____________ , you can buy mushrooms all year long.

The most common mushroom for eating is the white button mushroom called ____________ (scientific name).

WORD BANKSunlight | Technology | Agaricus | Decaying | Mr. Hicks | Spring | Damp | Florists | Fall | Space | Dark | Mr. Swayne

HISTORY OF MUSHROOMSmushrooms under their flower shelves and that became the first mushroom farm!

During that time, around 1885, mushrooms were planted in the fall and harvested in the spring. You could not get mushrooms to eat in the summer. Later in the early 1900s there would be a late fall harvest and a spring harvest. Today, thanks to technology such as air conditioning, you can buy edible mushrooms all year round.

Mushrooms come in many colors, shapes, and sizes. There are approximately 38,000 different varieties. Some mush-rooms are poisonous. Never eat mushrooms that have been picked outside. The most common mushroom raised for eating is the white button mushroom (Agaricus).

7

WORD BANKSunlight | Technology | Agaricus | Decaying | Mr. Hicks | Spring | Damp | Florists | Fall | Space | Dark | Mr. Swayne

MUSHROOM FARMS RECYCLESUBSTRATE PRODUCTION (Phase I) Wheat straw and hay, previously harvested and used in agricultural operations, (such as stable bedding from horse farms) is transferred to mushroom farms and placed on a wharf (concrete slab). It will be mixed and turned over several days as it decomposes.

MUSHROOM HOUSE (Phase II) Substrate is moved into mushroom houses, placed on beds and pasteurized.

Mushroom spawn (seed) is then dug into the beds. With warm temperatures (75°F), the spawn will grow into threadlike strands called mycellum.

MUSHROOMS DON’TWASTE, WE RECYCLE.

CASING/PINNING Peat moss is mixed with limestone and water and spread over the

substrate. Small mushrooms (pins) push up and emerge through the peat moss.

COMPOST APPLICATION Compost can be re-applied to agricultural fields as well as mine reclamation projects,

green roofs, storm water management basins, wetland material, greenhouses/nurseries, highway site remediation,

erosion control and home gardens.

SUBSTRATE called compost, after the mushrooms are harvested, is steamed,

emptied and trucked away from the mushroom houses.

CROPPING Mushrooms are harvested over several breaks or flushes. One break can

last for six to eight days. Mushrooms are hand-picked, packed, refrigerated and

sent to markets.

8

CRIMINI [ krə-mē-nē ] Also known as the Italian brown, crimini mushrooms are a deeper flavor and darker brown in color.

OYSTER[ oi-ster ] A graceful, soft, gray, white, or tan color, this mushroom has a delicate flavor. Its name is from its oyster shell shape.

PORCINI[pôr-CHē-nē ] A flavorful exotic mushroom. A favorite of many gourmet chefs. This mushroom is growing in popularity and more likely to be served at fancy restaurants.

SHIITAKE[ SHē-tä-kē ] Most popular in Asia, these mushrooms look like dark brown umbrellas and have a slightly woody stem that should be trimmed or removed. These are delicious in Asian foods.

ENOKI[ i-nōkē ] This mushroom looks more like a flower and grows in small clusters. Enoki are slightly crunchy raw. Try them in salads or soups or on a burger or sandwich!

AGARICUS[ uh-gar-i-kuhs ] Also known as “white” this is the mushroom you’re most familiar with on pizzas and in spaghetti sauce.

PORTABELLA[pȯr-tə-bĕl-ə ] Portabella is a “grown up” Crimini. It is large and hardy. The portabella mushroom has a meat-like flavor, perfect as a “mushroom burger.”

IDENTIFY : MUSHROOM TYPESTHESE ARE the most popular mushrooms!

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WORD BANKCap | Stem | Mycelium | Roots | Gills | Seeds | Leaf | Fruit

Tomato

MUSHROOM

Buy some store bought mushrooms and tomatoes. Then dissect them using a plastic knife with an appropriate cutting surface. Compare and contrast the structure of a mushroom and tomato and find their similarities.

IDENTIFY : PLANT PARTS

A

A

B

B

C

C

E

D

D

10

MUSHROOM WORD SEARCH

CAN YOU HELP ME FIND

ALL THE words?

America | Asia | bed | cap | casing | compost | crimini | delicious | enoki | Europe | farm

flush | fun | fungi | fungus | grows | hamburger | humidity | inoculate | mushroom | mycelium

nutrients | oyster | peat | pizza | photosynthesis | portabella | salad | scientists | shiitake | soup

spaghetti | spawn | spores | stalk | stem | temperature | tray | veil | white | world

SEARCH FOR THESE WORDS

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Create mushroom spore print by following the instructions below. After you spray your spore print, create your own unique drawing using the shape(s) and features of your spore print. For a second project, create mushroom art by cutting mushrooms into different shapes and dipping them in paint. Use them as stamps to create your own artwork. You can also try other vegetables like potatoes or broccoli to create more textures and shapes with the paint. Mushrooms’ sponge like qualitites allow them to absorb the paint just as they would absorb flavors and spices when they are cooked!

PREPARATION 1 Cut off mushroom stems just below the cap.

2 Select area where spore space experiment can be left undisturbed for 24 hours.

3 Provide each individual or small group with a mushroom cap, sheet of paper and dome.

Photo Courtesy of Spores101.com – Myco Blog

SPORE PRINT ART

SUPPLIES NEEDED

Plastic or glass domes (bowls, glasses, bottoms of plastic bottles) large enough to cover mushrooms

Mature mushrooms with visible, dark gills

Broccoli/Potato (optional)

Pencils Ruler Knife Hair spray

White 12"x12" paper towels or 8½" x 11" paper

Microscope (optional)

Clear, self-adhesive contact paper (optional)

DIRECTIONS 1 Place the mushroom cap, gill side down, on white sheet of paper or paper towel.

2 Cover with a dome such as a bowl or dish, leave undisturbed for 24 hours. Carefully remove dome and mushroom cap. To preserve the spore pattern, spray it with hair spray or cover with clear, self adhesive contact paper. (NOTE: Do not spray the pattern if you plan to observe the spores under a microscope). Observe spores through a microscope if desired.

3 Discuss the spore pattern. Are all patterns the same? Can you see each spore?

JOIN ME ONTHIS FUN ART

PROJECT.

12

1 2 3 4 5 6 7 8 9

MUSHROOM MATH

Did you know that a mature mushroom can produce 2 billion spores in 4 days?

How many hours does it take for a mushroom to produce 2 billion spores? ___________________________________________

How many spores can a mushroom produce in one day? ____________

How many spores can a mushroom produce in 8 hours? ____________

How long would it take to produce 1 billion spores? ________________

What is the diameter of your mushroom cap? ____________________

What is the radius of your mushroom cap? ______________________

Farmer Joe raises and sells his mushrooms to distributor Mike for $1.00 per pound. Distributor Mike sells them to Grocer Sam for $1.50. Grocer Sam sells them to Julie for $2.50 per pound.

What is the difference in price between farmer Joe and Distributor Mike? _________________________

What is the difference in price between Distributor Mike and Grocer Sam? ________________________

What is the difference in price between Farmer Joe and Grocer Sam? ____________________________

How much profit does Grocer Sam make when he sells mushrooms to Julie? ______________________

Why do you think Farmer Joe has to charge the price he does? ___________________________________________________________________________________________________ Why do you think Distributor Mike charges the price he does? ________________________________________________________________________________________________ Why do you think Grocer Sam must charge the price he does? ___________________________________________________________________________________________________

LET’S DO SOME MUSHROOM

MATH!

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Your mushroom growing kit (photo 1) contains pasteur-ized substrate, mushroom spawn (seed), and some soy based fertilizer. Keep the bags in a warm location, around 65°–70°. The ideal location would be on a shelf or workbench off of the floor and not close to a heat vent or in direct sunlight. Direct sunlight will heat bag further. Keep bag closed/gathered with a rubber band unless checking temperature.

Your mushroom bag will produce Crimini mushrooms. If monitoring temperature of compost during growth process, ideal temperature would be 75° to 80°.

Allow spawn to grow out into compost for 16–20 days. It may take more than 16 days if the temperature was not warm enough. When substrate becomes white in color (photo 2), with the root system (mycelium) visible, the kit is ready for the casing material.

You were provided with a small bag of peat moss, which is the casing material needed for your kit. If needed, water the peat moss before you apply it; it should be fairly moist. Add 1.5 – 1.75 inches of peat to the surface of the substrate (photo 3). Keep bag open after casing material is added. Water with a spray bottle to add moisture.

Ten days after casing, the mushroom pins should start to form (photo 4). Minimize watering until mushrooms are about the size of a dime. Ideal harvesting time would be approximately 16–18 days after you have added the casing material. Water for two or three days while pick-ing the mushrooms. After picking your first crop, (photo

5) water again for 3–4 days if desired to continue growth and pick a second crop (photo 6).

TIPS: If water is sitting in bottom of bag, cut small hole to release water/drain. You do not want the bottom of the substrate to be soaking in water. Cut two slits down side of bag if mushroom are too difficult to harvest. Try to harvest only mature mushrooms without removing too many other pins and/or mycelium roots.

When watering, if mushrooms are present, avoid water resting on the caps; this will cause the mushrooms to become discolored.

More light causes the mushrooms to change color faster, so the more light your bag receives the more quickly the brown color will appear in this kit of brown Crimini mushrooms.

MUSHROOM GROWING KITLET’S GROW YOUR OWN

MUSHROOMS!

2

5

6

3

1

4

14

To go around the world with the Mushroom Quest crew, we first have to learn some facts about reading the world map. This activity will discuss parallels of longitude and latitude and how we can use them to identify the location of a country or other place.

Find the Prime Meridian on the world map. Notice that the Prime Meridian does not touch the North Pole. In fact, the poles do not appear on the map. This often happens on world maps. Some-times when a spherical object (the Earth) is drawn on a flat surface (a world map), the poles do not show. The upper left and right corners of the world map show special round maps showing the North and South Pole areas.

MUSHROOM GEOGRAPHY

The other half of the global grid system is called the meridians of longitude.

Meridians of longitude are imaginary lines that run from the North Pole to the South Pole. A north and south line can be called just meridian or just longitude. Meridians of longitude are not parallel to each other.

One special meridian is called the Prime Meridian. The Prime Meridian is the meridian that passes through the town of Greenwich, England, which is near London.

Longitude measures the distance east and west of the Prime Meridian. Each meridian is numbered and is measured in degrees (°). There are 360 degrees all the way around the Earth. The numbering starts with the Prime Meridian, which is at zero degree (0°).

As you move east from the Prime Meridian, each merid-ian of longitude is numbered from 0° to 180° E. As an example, 25° E is the meridian that is 25 degrees to the east of the Prime Meridian.

As you move west from the Prime Meridian, each merid-ian of longitude is numbered from 0° to 180° W. For example 90° W, is the meridian that is 90 degrees to the west of the Prime Meridian.

The Equator is an imaginary line that completely encircles the Earth. It is halfway between the North Pole and the South Pole.

Other imaginary lines also run to the east and west. These lines are called parallels of latitude. These lines are called parallels because they run parallel to the Equator. The Equator, and other parallels of latitude, is one half of the global grid system.

Each parallel is numbered to show how far it is north or south from the Equator. This numbering system is measured in degrees. The symbol for degrees is °. There are 90 degrees between the Equator and each pole. Moving north from the Equator, parallels of latitude are numbered from (0°) at the Equator to 90 degrees north (90° N) at the North Pole.

For example, 20°N refers to the parallel that is 20 degrees north of the Equator.

Moving south from the Equator, parallels of latitude are numbered from zero degrees (0°) at the Equator to 90 degrees south (90°S) at the South Pole. For example, 40°S refers to the parallel that is 40 degrees south of the Equator. Remember, latitude measures the distance north and south from the Equator.

15

Answer Key: Greece = 31° N + 22 ° E | Japan = 35°N + 135 °E | Pennsylvania = 41°N + 77 ° W | Mexico = 19°N + 99 ° W | Italy = 44 ° N + 12° E England = 51°N + 0 ° W or on Prime Meridian | Chile = 35 ° S + 72° W | Australia = 32 ° S + 142° E | France = 46 °N + 2° E | Oregon = 45 ° N + 123°W

Locate the country or location based on the fact below and find it on the world map. Then identify the latitude and longitude. Example: Florida is located at 28°N + 81°W

1. In Greece around 100 B.C. mushrooms grew naturally on tree bark. The tree bark was scattered over rich soil. ____________

2. The shiitake mushroom was named after the Shii tree that it grew on in ancient Japan. ____________

3. Pennsylvania is the largest producer of mushrooms in the United States. ____________

4. Ancient natives of Mexico carved stone sculptures known as mushroom stones. ____________

5. Ancient Romans, in the area of Italy, revered mushrooms as the “food of the gods.” ____________

6. Immigrant flower growers from England grew mushrooms under flowerbeds in their greenhouses. __________

7. In 1834, scientist Charles Darwin, wrote about a newly discovered species, the Chilean wild mushroom, found in the Tiero Del Fuego region of Chile, (southern tip of south America) which grew on beech trees. ___________

8. Mushrooms were first commercially grown in Australia in 1933 in old railway tunnels. ____________

9. In France mushroom farming started in caves, tunnels, and cellars, where it was easier to control humidity and temperature. ____________

10. The world’s largest organism, a fungus called Armillaria Ostoyae, was discovered in 1998 in Oregon. It covers 2,384 acres or 1,665 football fields. It is estimated that it began growing around 400 B.C. ____________

MUSHROOM GEOGRAPHY ACTIVITY

16

Even though a mushroom is not a vegetable, they provide many of the same nutritional benefits, and so are grouped with vegetables in the My Plate food servings. Mushrooms also provide similar nutrients that are found in meat, beans, and grains. Raw (uncooked) mushrooms are equal to ½ cup of other vegetables.

Mushroom “Swapability” is a cooking technique that swaps or adds mushrooms to a recipe to add an

extra serving of vegetables by enhancing, extending or replacing the meat. Follow this strategy: Chop up

your favorite mushroom variety to match the consistency of your ground beef or turkey; cook and season

mushrooms the same way as the meat; combine the cooked meat and mushrooms and use the mix to

complete your recipe. Try the following “swapability” recipe.

How do mushrooms help our bodies?

Mushrooms have no fat and no cholesterol. They are low

in sodium (salt) and have few calories.

Mushrooms are a good source of Vitamin B. What does

Vitamin B do? It helps convert food into energy!

Vitamin D is a nutrient that comes naturally from sunlight.

We as humans can get it from spending some time in the

sunshine, drinking milk and eating other dairy products,

or by following a specific diet. Vitamin D helps our

bodies absorb calcium to build strong, healthy bones.

Mushrooms also provide many minerals to our bodies like selenium, copper and potassium.

Selenium protects our bodies’ cells from damage and

disease.

Copper helps make red blood cells, which carry oxygen

throughout our bodies.

Just like bananas, mushrooms are an excellent source of

potassium. It helps balance the minerals in our bodies

and helps control blood pressure. Potassium also helps

nerves and muscles of the heart work properly.

ALL BEEF TACOS100% Ground Beef

MUSHROOM & BEEF TACOS 75% Mushroom & 25% Beef

MUSHROOM NUTRITIONTAKE A CLOSER

LOOK AT THE NUTRITION LABELS.

WHAT DO YOU NOTICE?

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Cooking with mushrooms is not only nutritious but it’s also a lot of fun. There are a lot of recipes that you can make using mushrooms. To start, try something popular like Tacos. You’ve had them before but probably not with mushrooms. They taste great and have more vitamins and minerals and you may like the flavor even more. Make sure to cook with a parent or other adult. You must be careful chopping your ingredients and working safely around a hot stove or oven.

MUSHROOM TIPS > HOW TO SAUTÉ

Sautéing is an easy way to cook whole, sliced, chopped or halved mushrooms. Follow these steps:

1 Brush pan with oil or butter and heat on high.

2 Add a single layer of mushrooms; don’t stir, turn once when mushrooms become red-brown on one side.

3 Flip and repeat until other side turns the same color, remove from heat and season to taste.

COOKING WITH MUSHROOMS

4 tablespoons ground pepper

Salt & pepper if necessary

8 Corn Tortillas

1 cup shredded green cabbage

2 tablespoons chopped cilantro

4 tablespoons grated cheese

1 Cup mild salsa (fresh or jarred)

TACOS (serves 8)

2 tablespoons olive oil

¼ lb. 85% lean ground beef

¾ lb. white button mushrooms

¾ lb. crimini mushrooms

2 cups chopped sweet onions

1 tablespoon minced garlic

DIRECTIONS

Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to the size and texture of ground beef and sauté in a separate pan with 2 Tbsp. olive oil for 3 to 5 minutes. Combine mushrooms and meat and set aside.

Re-heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.

To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 tablespoons of shredded cabbage on a tortilla, and top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of salsa and sprinkle with cheese to taste.

MUSHROOMS ARE NUTRITIOUS& TASTE GREAT!

18

Use your creativity and color in the mushroom characters. Test your memory and write in the correct name of the characters. When finished, challenge yourself and create your own mushroom character. Ask your teacher to make a copy and send to Penn State Extension, Chester County. Your character may be displayed at a local festival or the 4-H Fair!

WORD BANK Agaricus | Crimini | Enoki

Portabella | Shiitake | Oyster

MUSHROOM CHARACTERS

A

B

C

E

F

D

SHOW USYOUR ARTISTIC

TALENTS!

19

BEDS – Shelves in the mushroom houses holding the substrate which the mushrooms grow on

BREAKS/FLUSH – Mushroom crops that are ready for harvest

CAP – The head of the mushroom, often in an umbrella shape

CASING – The process of adding peat moss on top of the substrate

COMPOST – The name given to the substrate after all of the mushrooms have been harvested

CROPPING – Harvesting mushrooms

FUNGI – The kingdom of similar organisms that includes yeasts, molds, and mushrooms

GILLS – Located on the underside of mushroom caps, where the spores are produced and released

HYPHAE – The many thread-like structures that make up the mycelium

INOCULATE – Placement of microorganisms into another body or organism, that will grow and reproduce

MUSHROOM HOUSES – Where cultivated mushrooms are grown, building often made of cement blocks

MYCELIUM – Thin, white, thread like cells that make up the root structure for the mushrooms to grow

PASTEURIZATION – “Cooking” or heating the compost to kill any harmful bacteria or insects

PEAT MOSS – Plant material and mosses that have been decaying for millions of years

PINS – The first visible form of the mushroom

PHOTOSYNTHESIS – The process that plants use to convert carbon dioxide into carbohydrates, sugars, and starches

SPAWN – Grain inoculated with mushroom spores

SPORES – Microscopic “seed” of the mushroom, found in the gills

STEM – The part of the mushroom that holds it up and supports the cap, also called the stalk

SUBSTRATE – Growing medium, “food” for mushrooms

VEIL – The tissue that protects the mushroom pin before the mushroom becomes mature

4-H CLUB PLEDGE I pledge My head to

clearer thinking, My heart to greater loyalty, My hands to larger service, and My health to

better living, for My club,

My community, My country and

My world.

Produced in partnership with the Penn State Extension Chester County 4-H, American Mushroom Institute, Mushroom Council and Mushroom Farmers of Pennsylvania, funds provided by a PA Department of Agriculture grant.

This book belongs to:

Name ______________________________________

School _____________________________________

Teacher ____________________________________

4-H Extension Professional _____________________

Date Project Began ___________________________

Date Project Completed _______________________

GLOSSARY

About 4-H – The purpose of all 4-H programs is to develop youths through the involvement of their parents and volunteers who organize and conduct learning experiences in a variety of settings. 4-H is concerned with the four-fold development of each individual, symbolized by the 4-H emblem. This emblem is a green, four leaf clover with a white H on each leaf. The four Hs stand for head, heart, hands, and health and represent the following:

HEAD – by teaching youth how to learn, think, make decisions, and obtain new knowledge

HEART – by teaching youth how to work with others, develop values and attitudes, accept social responsibilities, and develop pride in accomplishment

HAND – by teaching youth new skills and how to improve those they possess, how to be leaders, and how to work cooperatively with others

HEALTH – by teaching youth how to care for their health and well-being, and those of others, by developing practices that will enhance social, mental, and physical health

4-H CLUB MOTTO – “To make the best better.”

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AGARICUSSHIITAKE

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Copyright © Mushroom Farmers of Pennsylvania 2012

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